South Suburban Thin Crust

[dtikal]

I currently live just out side of Portland, OR.  The pizza choices here leave everything to be desired.

I grew up in the south suburbs of Chicago and feasted favorably, for most of my life, on greats such as Aurelios, Fasos and Sanfrantellos.  I didn't realize until I moved here, several years ago, just how unique and special these south sub faves really are and how much I miss them.  Oh yes.  I do venture back to the area about twice a year and eat myself into a pizza frenzy.  Ahh, but what about the inbetween times...  So has been my quest to recreate at home (no actually, this will never be home) the delicacy that I love and miss so much... Chicago thin...

I have a very nice fibrament stone and what I believe to be the “right” ingredients.  On my last trip home I managed to get 10 lbs of scamorza and 3 lbs of sausage into my suit case (it does make a big difference). I practice my skill, or maybe it's an obsession, about twice a week. 

Even though my home-made pizza beats anything (hands down) that can be purchased here in the great north west, It still hasn't been good enough.  The Crust is never quite right.  The Cheese blend is still a work in progress, but almost there.  Today, however, I had a major break-thru and I want to share it...
Sauce!  It tastes and looks extremely similar to the sauce that I grew up on!  It's my own variation of a NYC style pizza sauce (NEW YORK CITY!?!?!) that I found while surfing the internet.  Try it.  Vary on it and please, by all means share your results...


Ingredients

1 can (28 ounces) diced tomatoes in juice (Muir Glen)
2 can (6 ounces ea) tomato paste
3 tablespoons extra virgin olive oil
4 teaspoons dried basil
3 teaspoons dried oregano
3 teaspoons sugar
1 teaspoon minced garlic
1 teaspoons kosher salt

Directions

In a food processor, combine the diced tomatoes, including the juice
from the can, the tomato paste, olive oil, basil, oregano, sugar,
garlic, and salt. Puree. Do not cook. Use immediately, or store in the refrigerator. Bring to room temperature before using.

Now to continue my search for the perfect crust.....
 

[CDNpielover]

There is a list of midwest-style dough formulations here: http://www.pizzamaking.com/forum/index.php/topic,16422.0.html 

I've made a number of those, and I would have to say that my favorite is Garvey's Pizza Factory clone (http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274).  He even gives a sauce and chicago-style italian sausage recipe for that pie. 

I also like the Vito & Nick's clone (http://www.pizzamaking.com/forum/index.php?topic=6368.100) and the Dino's Gourmet Pizza clone (http://www.pizzamaking.com/forum/index.php/topic,15203.msg160388.html#msg160388).  Pete-zza's Donato's and Monical's clones look really nice too.  Haven't tried the Donato's, but I've currently got my first Monical's dough in the fridge right now!

[Chicago Bob]

dtikal,You might want to take a look at my mid west ""Chicago Style" thin crust pizza. I've been making these since the early 70's, they use a same day dough and are cooked in a pan. Good luck with your search.
Bob

http://www.pizzamaking.com/forum/index.php/topic,22946.msg232649.html#msg232649